Courgettes, also known as zucchini, are easy to grow and can thrive in many parts of the country, making them a great crop for both home gardens and commercial farms.
According to Henry Sekyewa, an agronomist and courgette farmer, the crop does best in well-drained soils rich in organic matter.
“Courgettes need plenty of sunlight and moderate watering,” he explains.
“We plant them in raised beds or ridges to avoid waterlogging, and spacing of about one metre between plants is ideal. With good care, they can start producing within 45 to 60 days after planting.”
Sekyewa adds that regular harvesting encourages the plant to produce more fruits.
From a nutritional standpoint, Sharon Naluwende, a nutritionist at Mulago hospital, highlights the health benefits.
“Courgettes are low in calories but high in vitamins A and C, potassium, and fibre,” she says.
“They help improve digestion, support heart health, and boost immunity. Because they have a high-water content, they are also excellent for hydration and weight management.”
At Nakasero market, Robinah Nalule, a trader, says demand for courgettes has grown in recent years.
“People buy them for stir-fries, stews, salads, and even for baking,” she explains.
“They are soft, cook quickly, and can be eaten raw or cooked, which makes them popular with both households and restaurants.”
Ritah Namirembe says she buys courgettes because they are more than just a vegetable; they are a healthy choice that supports better nutrition and promotes sustainable farming practices across Uganda.
Whether for profit or personal consumption, courgettes offer an excellent opportunity for farmers. With proper planting techniques and regular care, they can yield abundantly in a short time while providing a nutritious addition to the diet.
